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Vegan Banana Ice Cream!

Summer is over for many people. But for the stubborn, we focus on the sunny days we have left and continue with our summer activities. The most common one for me is enjoying delicious vegan ice cream. This particular recipe uses banana as its base, and I love recipes where people can adjust them with different flavors to better suit their own individual taste. Also, most people I know do not actually own an ice cream maker, and this recipe does not require one--but you still get the same creamy results!
Vegan, refreshing, and absolutely delicious with only natural sweeteners - make sure to try this one out!

Summer is over for many people. But for the stubborn, we focus on the sunny days we have left and continue with our summer activities. The most common one for me is enjoying delicious vegan ice cream. This particular recipe uses banana as its base, and I love recipes where people can adjust them with different flavors to better suit their own individual taste. Also, most people I know do not actually own an ice cream maker, and this recipe does not require one--but you still get the same creamy results!
Vegan, refreshing, and absolutely delicious with only natural sweeteners - make sure to try this one out!

Directions

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Yields: 6 Servings
Instructions:

Ingredients:

3

bananas

1 tablespoon

Almond butter (You can use non-toasted if you want to have this as a raw vegan dessert!)

3 teaspoons

Coconut flakes (I use unsweetened.)

2

Dates (You can skip this ingredient if you don’t want your ice cream too sweet – the bananas already make it very sweet.)

1 teaspoon

cinnamon

3 tablespoons

Non-dairy milk (Any kind would work here!)

Steps:

The most important and lengthy part of this recipe is to simply freeze some bananas! Peel them, chop them, put them in a plastic container, and then keep them in the freezer until they harden. This can take a few hours, but I always keep some handy in the freezer in case the cravings begin!

Once your bananas are frozen, take them out of the freezer and just let them defrost for a few minutes. This will significantly shorten the length of the next step. I learned this the hard way!

Choose your ingredients! Bananas are the base, and you can add any sweetener you prefer as well as any toppings and at least a few tablespoons of a liquid–even just water. In my case, I opted for a few dates, some almond butter, coconut flakes, and cinnamon.

Next you simply add everything to your food processor, and can gradually add some liquid if need be. When the bananas are a bit defrosted, you won’t need as much, but it can still help things run along more smoothly and add flavor. In this case I used soy milk, but next time I will try it with coconut milk.

Process away! Keep it going until everything is smooth. Add more liquid if you need to, and sample it to make sure the flavor is to your liking. I always end up adding more cinnamon.

Once it is complete, I emptied out the food processor and put all the ice cream in a glass container to keep in the freezer. You can get an idea of how much this recipe produces this way as well.

While my goal was to save most of this recipe for guests who were coming later that evening, I of course could not help but to eat some right there and then. I added some more cinnamon on top as well as some flax seed powder for extra fibre and indulged. This recipe is genuinely the creamiest vegan ice cream I have ever tried to date. It is absolutely delicious, refreshing, and smooth, and as an ice-cream lover, it became my #1 choice to get my fix!

Make sure to experiment with this recipe as well! A coffee-loving friend of mine recently used some freshly brewed coffee as her liquid, and it is now her favorite version!

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Lena Tachdjian is a certified nutritionist and a writer, who splits her time between Canada and Armenia. She writes about nutrition, health, food, recipes, culture, travel, animal rights, and more. You can follow her on her nutrition and travel blog www.thetravelingchamelian.blogspot.com

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